In a bowl, mix together cabbage, carrot, mayonnaise, apple cider vinegar, sugar, salt, and pepper to prepare the slaw. Let it chill in the fridge while you prepare the chicken.

Pat the chicken breasts dry and season them with salt and pepper.

Set up a breading station: one bowl with flour, another with beaten eggs, and the last with breadcrumbs. Dip each chicken breast into the flour, shaking off the excess, then into the egg, and finally coat evenly with breadcrumbs.

In a skillet, heat the oil over medium heat. Once hot, carefully place the chicken in the pan and fry for about 4-5 minutes on each side until golden brown and cooked through.

Add the mozzarella slices on top of the chicken during the last minute of cooking to melt.

Toast your sandwich rolls if desired. Place a piece of crispy chicken with melted mozzarella on the bottom half, top it generously with tangy slaw, and finish with fresh basil.

Add the top half of the roll and serve.